Lemon Chicken with Orzo
This one pot lemon chicken with orzo skillet meal is perfect for easy weeknight dinners. Chicken, orzo and vegetables are cooked together in one pan to make a simple, yet delicious meal.
- ½ pound chicken breasts
- 1 cup orzo
- 2 cups chicken stock
- 1 ½ cups spinach
- 1 cups diced cherry tomatoes
- ¼ cup grated Parmesan cheese
- ½ lemon (juice only)
- 3 garlic cloves
- 1 teaspoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
Slice the chicken breasts into b¼-inch thick pieces against the grain.
Sauté sliced chicken in olive oil and seasoning on medium heat until the chicken is almost, or barely, cooked.
Remove the chicken from the pan, and set it to the side.
Add diced garlic and dry orzo to the skillet. Sauté for about a minute.
Add chicken stock, and stir. Allow the orzo to simmer on medium heat for about 7 minutes, or until it's soft. Most of the liquid should have been absorbed. Stir occasionally to prevent the grains from sticking to the bottom of the pan.
Add Parmesan, halved cherry tomatoes, washed spinach, lemon juice and the cooked chicken to the skillet. Stir to combine, and leave the dish to simmer for about a minute, or until the spinach has wilted.
Make sure that the chicken has cooked through before you take the pan off the heat.
Add additional salt and pepper to taste if needed, and serve.
Calories: 602kcal | Carbohydrates: 74g | Protein: 47g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1279mg | Potassium: 1214mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2648IU | Vitamin C: 41mg | Calcium: 230mg | Iron: 4mg